My Favorite Pumkin Pie

• 2 cups of pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust

1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream.

Enjoy!

Amish Sponge Shortcake

Preheat oven to 350° F. Beat eggs and water until thick and lemon colored. Add sugar. Add dry ingredients. Mix and bake in a 9x9" square cake pan for 30-35 minutes. Serve with fresh strawberries, topped with whipped cream.

3 eggs 1 c. sugar 6 Tbsp. cold water pinch of salt 1 tsp. vanilla 1 c. flour 1½ tsp. baking powder

Banana Bread

Ingredients:

* 1 2/3 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 3 medium very ripe bananas, peeled
* 2/3 cup sugar
* 1/3 cup vegetable oil
* 2 eggs
* 1 1/2 teaspoons vanilla extract

Directions:
Before you start
Be sure an adult is nearby to help.

Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan with butter.

Make the batter
In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda.

In a large bowl, smash the bananas with a fork. Add the sugar, oil, eggs and vanilla and beat with the wooden spoon until well blended.

Add the flour mixture to the banana mixture and stir just until blended.

Bake the bread
Scrape the batter into the prepared pan, spreading it evenly with the wooden spoon. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out with just a few crumbs clinging to it, about 45 minutes.

Using oven mitts, remove the pan from the oven, set it on a wire cooling rack and let cool for 20 minutes.

Remove the bread from the pan
Gently run a table knife along the inside edge of the pan to loosen the bread from the sides.

Using oven mitts, turn the pan on its side and slip the loaf out onto the wire rack. Let the loaf cool for 15 minutes before serving. Makes 1 loaf.

William-Sonoma recipes